Monona-Style Rice and Egg Pudding

Ingredients

• 6 eggs
• butter
• onion
• garlic
• tomato
• salt
• pepper
• rice
• grated Gruyère cheese
• 2 dozen fresh almonds, ground
• milk

Instructions

1. Beat six eggs, whites and yolks together.
2. Fry onion, garlic and tomato in butter, then strain the butter so none of them remain, and bring it back to a boil.
3. Pour the beaten eggs into the boiling seasoned butter, stir as they cook, and season with salt and pepper.
4. Cook rice in unsalted water, then wring it dry in a napkin.
5. Mix into the rice enough grated Gruyère to season it, plus two dozen fresh almonds ground and moistened with a few drops of milk.
6. In a buttered pudding mold, spread a layer of the rice paste, then a layer of scrambled egg, alternating and ending with a rice layer on top.
7. Spread a very little butter over the top and bake until deep golden, then serve.